Winter Borscht
Now that the days are growing a little shorter and the evenings are a bit chilly, I am thinking about winter borscht. In addition, I am seeing a lot of fresh beets at the farmer’s market here in Great Falls. So, borscht.
Now, this isn’t a traditional borscht. However, I think it is very tasty. Don’t wear a white shirt.
Ingredients:
Flanken (cross cut beef ribs cut into 1″ sections)
Beets, diced
Miripoix, diced
Cabbage, shredded
Tomatoes, diced
Potatoes, diced
Salt and pepper
Chiffinade of Basil, Oregano and Parsley
Method
In a large dutch oven, sear the flanken in a very small amount of oil. After the meat is seared, add a few quarts of water and boil for 45 minutes, tenderizing the meat and adding flavor to the water. The amount of water should be a little more than the total amount of soup you want to make.
Once the meat is tender, reserve it and shred the meat. Remove and toss the bones. They aren’t good for making stock, as their flavor has already gone into your soup pot.
Add the miripoix, potatoes, cabbage, beets and meat to the pot. Season to taste and simmer for about two hours.
About 30 minutes before removing from heat, add the diced tomatoes. Right before serving, add the herbs.
Enjoy!